How to Decorate Golden Snitch Cupcakes

To make the cake pops crumble a few cooled, uniced cupcakes into a bowl by hand or with a food  processor. When they are fine crumbs, mix in a small amount of buttercream, adding more if required. Be careful not to make the mixture too sticky, it should be firm enough to shape into balls.

Shape into 12 even sized balls (approximately 20g each). Chill the cake pops on a baking tray in the fridge until they are firm.

Whilst the cake pops are firming up in the fridge, draw a template for the wings and lay it under some baking parchment.

Melt 200g of white chocolate and put in a piping bag. Pipe pairs of wings onto the baking parchment and leave aside to set. You might want to make a few extra than required to account for any breakages when adding to your cupcakes!

When the cake pops are fully set remove from the fridge and coat them in melted white chocolate by dipping them in and if needed gently spooning chocolate over them with a teaspoon. Allow them to once again chill for the chocolate coating to set hard in the fridge.

When the chocolate wings and cake pops are chilled and firm, carefully paint them gold with lustre powder (using a small paintbrush that has only been used for food purposes) or food spray paint.

Cut the end of the cake pop sticks until they are short enough to stand up in the iced cupcakes with the cake pop sitting securely on the top.

Position the wings either side of the cake pop to make a Golden Snitch.